Classic Lasagna (Layered Pasta, Rich Meat Sauce, and Melted Cheese)

This classic lasagna is the one every family needs in its back pocket: layers of pasta, a slow-simmered beef and tomato sauce, creamy ricotta, and mozzarella that bubbles and browns on top. It takes a little assembly, but nothing fussy, and the payoff is a pan of comfort food that feeds a crowd and tastes even better the next day. Let it rest before slicing, and you will get those clean, tall, cheesy squares everyone photographs.

If you love Italian comfort food, pair this lasagna with Easy Lasagna Soup for a weeknight shortcut and browse 10 Best Pasta Recipes You Must Try for the next pasta night.

Why This Recipe Works

• The sauce simmers first: A 20-minute simmer concentrates the tomato and beef flavor so the layers never taste watery.
• Ricotta gets seasoned, not left plain: Egg, Parmesan, and herbs turn the cheese layer into something creamy and flavorful on its own.
• No-boil noodles save a step: They soften perfectly in the sauce while baking, with no separate pot to watch.
• Resting sets the layers: Ten minutes out of the oven lets the cheese firm up so slices hold their shape.

Ingredients

• 1 lb (450 g) ground beef
• 1 small yellow onion (about 5 oz / 140 g), finely chopped
• 3 cloves garlic, minced
• 1 jar (24 oz / 680 g) marinara sauce
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 teaspoon (2 g) dried Italian seasoning
• 1/2 teaspoon (3 g) fine salt, plus more to taste
• 1/2 teaspoon (1 g) black pepper
• 15 oz (425 g) whole-milk ricotta cheese
• 1 large egg
• 1/4 cup (60 ml) chopped fresh basil or 1 tablespoon dried basil
• 1 cup (100 g) grated Parmesan cheese, divided
• 12 no-boil lasagna noodles
• 1 lb (450 g) shredded low-moisture mozzarella cheese

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How to Make Classic Lasagna

Step 1: Make the meat sauce

Brown the beef and onion in a large skillet over medium-high heat, breaking up the meat, for about 7 minutes. Add the garlic and cook 30 seconds more, then stir in the marinara, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 20 minutes, stirring occasionally.

Step 2: Mix the cheese filling

In a bowl, combine the ricotta, egg, basil, and half of the Parmesan. Season lightly with salt and pepper and stir until smooth and creamy.

Step 3: Layer the lasagna

Spread 1 cup (240 ml) of sauce in a 9×13-inch (23×33 cm) baking dish. Layer 4 noodles, one-third of the ricotta mixture, one-third of the remaining sauce, and one-third of the mozzarella. Repeat twice more, finishing with mozzarella and the remaining Parmesan on top.

Step 4: Bake, rest, and slice

Cover tightly with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 20 minutes more, until bubbling and golden. Rest for 10 minutes before slicing into 8 squares.

Tips

• Do not over-sauce the bottom: One cup is enough; too much sauce at the base makes the bottom layer slide.
• Use low-moisture mozzarella: Fresh mozzarella releases water and can make the lasagna soupy.
• Foil matters: A tight foil cover keeps the noodles steaming so they cook through evenly.
• Make it ahead: Assemble up to 1 day ahead, refrigerate covered, and add 10 minutes to the covered baking time.

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Freeze baked lasagna, tightly wrapped, for up to 3 months; thaw overnight in the fridge. Reheat individual slices in the oven at 350°F (175°C) for 20 minutes or in the microwave until steaming.

Frequently Asked Questions

Do I have to use no-boil noodles?

No. Regular lasagna noodles work too; boil them 2 minutes less than the package directions so they stay firm, then layer as usual.

Why is my lasagna watery?

The usual causes are fresh mozzarella, under-simmered sauce, or slicing too soon. Use low-moisture mozzarella, simmer the sauce until thick, and rest the full 10 minutes.

Can I make lasagna without beef?

Yes. Swap the beef for the same weight of Italian sausage, ground turkey, or sauteed mushrooms for a vegetarian version; the rest of the recipe stays the same.

How do I get clean slices?

Use a sharp knife, rest the lasagna for at least 10 minutes, and wipe the knife between cuts. A thin metal spatula lifts each square without breaking it.

Photo Credits

Primary photo: “Lasagna 2022” by Derk29, licensed under CC BY-SA 4.0, via Wikimedia Commons.

Second photo: “Lasagna 4” by Maffeth.opiana, licensed under CC BY-SA 4.0, via Wikimedia Commons.